Peach-Bourbon Wings

Name: Peach-Bourbon Wings
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Yield: 36 pieces
Ingredients: 1 cup peach preserves; 2 tablespoons packed dark brown sugar; 2 garlic cloves, peeled; 1/2 teaspoon salt; 1/4 cup white vinegar; 1/4 cup Bourbon (or rum); 2 teaspoons cornstarch, stirred into; 1 tablespoon water; 4 lbs chicken wings

Submitted by Barb G.

"Sweet,yet tangy, these chicken wings can be made ahead of time, then reheat to crisp. The recipe comes from family Circle."

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Ready In:: 53mins
Ingredients:: 9
Yields:: 36 pieces

ingredients

1 cup peach preserves
2 tablespoons packed dark brown sugar
2 garlic cloves, peeled
¹⁄₂ teaspoon salt
¹⁄₄ cup white vinegar
¹⁄₄ cup Bourbon (or rum)
2 teaspoons cornstarch, stirred into
1 tablespoon water
4 lbs chicken wings

directions

Heat oven to 450 degrees, line a 15 X 10-inch jelly roll pan with non-stick foil.
In a food processor, combine preserves,brown sugar, garlic and salt; process until garlic is finely chopped.
Remove to a small saucepan, stir in vinegar and bourbon; bring to a simmer over medium heat; cook 5 minutes.
Add cornstarch-water mixture to saucepan; cook 2 minutes or until thickened(you will have about 1 1/2 cups glaze).
Cut wing tips off and discard; cut wings in half at joint for about 36 pieces.
Place on prepared pan; remove 1/2 cup peach-bourbon glaze and set aside; brush wings with 1/2 cup of glaze, roast at 450 degrees for 15 minutes.
Remove pan from oven; with tongs ,turn wings over; brush with remaining glaze; roast 15 minutes more,until juices run clear.
To crisp skin, increase oven temperature to broil; broil wings for 2 to 4 minutes, serve with reserved glaze, enjoy.

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Reviews

I made this recipe using apricot preserves instead of peach preserves and rum instead of bourbon, as these were in my pantry. The glaze is just yummy. I highly recommend setting aside some of it for dipping (or make 1 1/2 times the amount, although a ten oz. jar of preserves at the store gets you the *exact* amount the recipe calls for as is). Also, don't skip the last step, be sure to broil these guys so the skin on the wings get crisp. The only thing I will do next time is use a different pan (no stoneware pan, when the sauce drips it bakes to black under broil!) Thank you!

averybird

Tweaks

I made this recipe using apricot preserves instead of peach preserves and rum instead of bourbon, as these were in my pantry. The glaze is just yummy. I highly recommend setting aside some of it for dipping (or make 1 1/2 times the amount, although a ten oz. jar of preserves at the store gets you the *exact* amount the recipe calls for as is). Also, don't skip the last step, be sure to broil these guys so the skin on the wings get crisp. The only thing I will do next time is use a different pan (no stoneware pan, when the sauce drips it bakes to black under broil!) Thank you!

averybird